Pea and mint gnocchi

Name: Pea and mint gnocchi
Ingredients: Butter; parmesan cheese, grated; salt and pepper; beetroot powder; Botham's cremezola blue cheese; ricotta cheese; peas, crushed; baby spinach, blanched, drained and chopped; cake flour, plus extra for dusting; parmesan, grated; spring onion, finely chopped; eggs

Ingredients

60 g Butter
4 tbsp parmesan cheese, grated
salt and pepper
2 T beetroot powder
100 g Botham's cremezola blue cheese
1 cup ricotta cheese
2 cups peas, crushed
150 g baby spinach, blanched, drained and chopped
3/4 cup cake flour, plus extra for dusting
1/2 cup parmesan, grated
2 spring onion, finely chopped
2 eggs

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

Place the eggs, onion, parmesan, flour, spinach and half the peas in a large bowl and mix to combine.
Add the ricotta and mix until just combined.
Roll heaped teaspoons of the mixture into balls and set aside on a lightly floured oven tray.
Melt the Botham’s cremezola blue cheese and butter together in a saucepan over a low heat.
Pour in the cream and cook for about 3-4 minutes until the cream is thick. Season to taste.
Cook the gnocchi, in batches, in a large saucepan of salted boiling water for 3–4 minutes or until firm and floating to the surface.
Remove with a slotted spoon.
Place on an oven tray lined with non-stick baking paper and keep warm.
To serve place the gnocchi in a bowl then cover with the sauce.
Sprinkle with some parmesan and serve immediately.

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